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SDG Library - Organic waste management Module

Introduction to organic waste management for resilience of cities

While world hunger is on the rise, counting more than 820 million people suffering from undernourishment1 and one in nine people going to bed hungry every night, an estimated one-third of all food produced globally is lost or wasted. According to the UN Food and Agriculture Organization (FAO), this amounts to about 1.3 billion tons per year, contributing 8% of total global greenhouse gas emissions. If food waste were a country, it would be the third largest greenhouse gas emitter2. Moreover, when food is wasted, all the resources that went into it are also wasted (e.g. water for irrigation, land use for planting, energy, transportation vehicles, manufacturing and packaging, etc.). In France, the country the case will focus on, the treatment of food waste is responsible for the emission of 15.3 million tons of CO2, which represents 3% of the country’s total CO2 emissions. France is therefore determined to halve its total food waste by 2025. Valorizing and managing food waste with a view to making cities and communities more resilient and to close the life cycle of food products will allow for a more sustainable urban living in the future. The case shows one exemplary approach to this challenge.

The 2030 United Nations Agenda for Sustainable Development firmly reflects the increased global awareness of the food waste problem. Specifically, Target 12.3 of the Sustainable Development Goal (SDG) 12 on “Responsible Consumption and Production” calls for halving per capita global food waste at retail and consumer levels by 2030, as well as reducing food losses along the production and supply chains, including post-harvest losses3. In line with the interconnected nature of the SDGs and the complexity of food production and consumption related problems (such as malnutrition, food scarcity, overconsumption), efforts to meet Target 12.3 will also contribute to meeting other SDGs, especially SDG 2, which aims to “end hunger, achieve food security and improved nutrition and promote sustainable agriculture”. Although many countries are already taking actions to reduce food waste, the challenges ahead remain significant and global food waste continues to generate enormous financial, ethical and environmental costs.

Videos

(coming soon)

Readings

La Tricyclerie

Food waste

Challenges of social entrepreneurship and responsible innovation

  • Cardella, G. M., Hernández-Sánchez, B. R., Monteiro, A. A., & Sánchez-García, J. C. (2021). Social Entrepreneurship Research: Intellectual Structures and Future Perspectives. Sustainability, 13(14), 7532.
  • Lubberink, R., Blok, V., Van Ophem, J., & Omta, O. (2017). Lessons for responsible innovation in the business context: A systematic literature review of responsible, social and sustainable innovation practices. Sustainability, 9(5), 721.

Additional readings (optional)

  • Doherty, B., Haugh, H., & Lyon, F. (2014). Social enterprises as hybrid organizations: A review and research agenda. International Journal of Management Reviews, 16(4), 417- 436.
  • Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & bin Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of cleaner production, 76, 106-115. 19
  • Ries, E. (2011). The lean startup: How today's entrepreneurs use continuous innovation to create radically successful businesses. New York: Crown.
  • Schanes, K., Dobernig, K., & Gözet, B. (2018). Food waste matters-A systematic review of household food waste practices and their policy implications. Journal of cleaner production, 182, 978-991.

Case Study

The case study on waste management presents La Tricyclerie, a company that collects, composts and resells organic waste in Nantes, France. Through its innovative business model, La Tricyclerie is addressing several key sustainability challenges, including food waste and its ecological valorization, better soil protection, sustainable living in urban areas, agile mobility and eco-friendly logistics.

La Tricyclerie case study

Quiz

Question 1: Which SDGs does the activity of the La Tricyclerie contribute to? (single choice)

a. SDG#2 Zero Hunger

b. SDG #12 Responsible Consumption and Production

c. SDG#15 Life on Land

d. All of the above

(Answer: d)

Question 2: Which of the following statements about food waste is correct? (single choice)

a. Food waste is food that completes the food supply chain up to a final product, of good quality and fit for consumption, but still doesn't get consumed because it is discarded, whether or not it has spoiled or expired.

b. Food waste is the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain, excluding retailers, food service providers and consumers.

c. Food waste is typically driven by infrastructure limitations, climate and environmental factors as well as quality, aesthetic or safety standards.

d. Food waste most often occurs at the production, post-harvest, and processing stages of the food chain

(Answer: a)

Question 3: What are the challenges that La Tricyclerie faces? (single choice)

a. Difficulties in finding enough space in the city to compost organic waste

b. Difficulties in recruiting qualified staff who are willing to work for comparatively low wages

c. Generating sufficient revenues to cover costs and to make a profit

d. All of the above

(answer: d)

Group Discussion

Reflect and share with the group your thoughts on the following topics. Choose at least one question from the case, one question from the module and one question from the video.

Case questions?

  • Who are the key stakeholders of the company and what are their interests?
  • Where do you see the biggest challenges for the company (e.g., logistics, employees, impact)? How can La Tricyclerie overcome these challenges?

Module questions:

  • How can social projects and social enterprises, such as the Jardins de Cocagne and La Tricyclerie, contribute to the reinforcement of city resiliency? Could you give examples of other projects or initiatives that reinforce city resiliency?

Video questions:

  • Do you think La Tricyclerie is a successful initiative for addressing the problem of food waste? Will this be sufficient for cities to become resilient and sustainable in their organic waste management? What else is needed for successful waste management?
  • Where do you see the biggest challenges for waste valorization in urban areas?
  • Did these videos change your views regarding food waste and its associated challenges?

Sources

1. FAO website http://www.fao.org/state-of-fo... accessed on March 12, 2021

2.FAO website http://www.fao.org/food-loss-a... accessed on March 12, 2021

3. UN SDGs website https://www.un.org/sustainable... accessed on 23 March, 2021

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